You’re about to treat yourself to a deliciously bold and comforting meal with this **Chicken Scarpariello with Sausage and Potatoes Recipe**. Its perfect blend of tangy, spicy, and savory flavors paired with crispy potatoes is exactly why this dish always feels like a warm, welcoming hug from the kitchen.

A baking tray filled with four golden brown cooked chicken thighs spread evenly across the tray. Surrounding the chicken are many yellow potato halves, roasted to a light brown color and crispy texture. Red bell pepper strips are placed between the chicken and potatoes, alongside small, round browned sausage pieces scattered all over. Bright lemon wedges sit on top and around the chicken pieces. A sprig of fresh rosemary lies diagonally across the tray. The tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Scarpariello with Sausage and Potatoes Recipe
Top Tip
How to Serve Chicken Scarpariello with Sausage and Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Sausage and Potatoes Recipe

Why You'll Love This Recipe

I didn’t discover Chicken Scarpariello with Sausage and Potatoes until a few years ago, but now it’s one of those recipes I make when I want to impress without stress. It’s a one-pan wonder that’s packed with robust flavors and pleasing textures that somehow feel both rustic and cozy.

Flavors that pop: The blend of spicy cherry peppers, tangy vinegar, and aromatic herbs creates a sauce that really wakes up your taste buds.
Easy but impressive: It looks like you spent hours fussing, but it mostly cooks in the oven — perfect for busy weeknights or casual dinner parties.
Perfectly crispy potatoes: Roasting the potatoes separately before combining ensures they stay crisp, even after they soak up that incredible sauce.
Versatile and hearty: You get juicy chicken, flavorful sausage, and potatoes all in one dish, making it a satisfying meal on its own.

Ingredients & Why They Work

Each ingredient in this Chicken Scarpariello with Sausage and Potatoes Recipe plays a part in creating layers of flavor and texture. Knowing why you’re using them helps you appreciate the dish more and can inspire your own adjustments along the way.

Flat lay of bone-in skin-on chicken thighs with golden skin, plump Italian sausage pieces, halved baby potatoes with smooth yellow skin, a small white bowl of olive oil, a small white bowl of coarse salt and black peppercorns, a small white bowl filled with finely chopped white onion, a small white bowl with minced garlic cloves, a small white bowl of pale golden chicken broth, a small white bowl of clear dry white wine, a small white bowl containing deep red wine vinegar, a small white bowl of dried oregano leaves, a small white bowl with bright red crushed red pepper flakes, a small white bowl of halved pickled cherry peppers in red and green hues, a small white bowl with light pink cherry pepper brine, two sliced red bell pepper strips showing fresh and glossy texture, a fresh green sprig of rosemary, a small bunch of freshly chopped bright green parsley, and several fresh yellow lemon wedges all arranged symmetrically and balanced on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on chicken thighs: The skin crisps up beautifully and the bone adds rich flavor that keeps the meat juicy and satisfying.
Italian sausage: Adds a spicy, herby punch that complements the chicken and works beautifully with the tangy sauce.
Baby potatoes: Roasting these first gives you that perfect crunchy exterior and soft inside, making each bite delightful.
Olive oil: Essential for achieving nice searing on the chicken and golden potatoes without sticking.
Onion and garlic: The classic aromatic foundation that builds savory depth.
Chicken broth: Gives the sauce a warm, comforting body without overpowering.
Dry white wine: Adds acidity and complexity to balance the richness of meat and sausage.
Red wine vinegar: Provides a bright tang that lifts the whole dish and cuts through the richness.
Dried oregano & red pepper flakes: Bring that Italian-inspired herbaceousness and a hint of heat (optional!) for excitement.
Pickled cherry peppers and their brine: The real star — their brine adds a subtle vinegary punch while the peppers bring just the right kick and texture.
Red bell peppers (optional): For color and a touch of sweetness that softens the sauce.
Fresh rosemary or thyme: For that fragrant herbal note that rounds off the sauce perfectly.
Fresh parsley and lemon wedges (for garnish): To add freshness and a zesty brightness just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chicken Scarpariello with Sausage and Potatoes Recipe is how easy it is to tweak. I’ve played around a lot with heat levels and herbs, and the recipe still shines no matter what.

Variation: When I want a milder meal, I swap hot cherry peppers for the mild kind, and even leave out the red pepper flakes — still just as flavorful, just less spicy.
Vegetable swaps: Sometimes I add sliced mushrooms or even green beans if I want a little extra veggie in the mix.
Protein options: Tried it with boneless chicken breast for a leaner dish, but hands down, bone-in thighs give the best flavor and juiciness.
Seasonal twists: In winter, I love adding a splash of balsamic vinegar for an earthier taste.

Step-by-Step: How I Make Chicken Scarpariello with Sausage and Potatoes Recipe

A white oval dish filled with four golden-brown cooked chicken thighs placed on top of a mix of browned sausage pieces, roasted yellow baby potatoes, and sliced red bell peppers. The potatoes have a soft texture with some browned edges. The red bell pepper slices are scattered in between, adding a pop of bright color. The dish is lightly coated in a shiny sauce with bits of cooked onions and sprinkled with some green herbs all over. In the background, another similar white oval dish holds the same food, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Potatoes for Crispy Perfection

Start by tossing those halved baby potatoes with olive oil, salt, and pepper — the oil helps crisp the outsides, while seasoning amps up their natural flavor. Spread them cut side down on a rimmed baking sheet and roast at 425°F for about 20-25 minutes until they’re golden and have a nice crunch. This step makes all the difference. I've made the mistake of adding raw potatoes into the sauce before and ended up with soggy wedges — so trust me, don’t skip this!

Step 2: Sear the Chicken and Brown the Sausage

While the potatoes roast, season your chicken thighs generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Lay the chicken skin side down and let it get a deep golden crust — about 5-6 minutes per side. Remove and set aside. Then add the sausage pieces to the same pan and brown them until cooked through. This searing locks in flavor and ensures gorgeous texture in the final dish.

Step 3: Build the Sauce in the Same Pan

Don’t clean out the pan! Those browned bits are flavor gold. Toss in finely chopped onion and cook until softened, then add minced garlic for one more minute. Pour in white wine and scrape the bottom of the pan to lift every tasty bit. Let the wine simmer and reduce for a couple of minutes, then stir in the chicken broth, red wine vinegar, oregano, red pepper flakes (if using), pickled cherry peppers and their brine, optional bell peppers, and a sprig of rosemary or thyme. This sauce is where the magic happens — tangy, savory, with just a little zing.

Step 4: Combine and Roast Everything Together

Transfer the seared chicken, browned sausage, and your fragrant sauce to the baking sheet with the roasted potatoes. Spread everything out evenly so it cooks uniformly. Back into the oven at 425°F for another 20-25 minutes. The chicken should register 165°F internally, and the sauce will reduce slightly into a rich glaze. That’s your cue to pull it out.

Step 5: Garnish and Serve

Finish with a generous sprinkle of fresh parsley and, if you’re like me, a squeeze of lemon juice to brighten all those bold flavors. Serve it with some crusty bread or a simple pasta to soak up every last drop of that amazing sauce.

Top Tip

From my experience making Chicken Scarpariello with Sausage and Potatoes Recipe, a few simple hacks make all the difference in your finished dish:

Don’t Skip the Pepper Brine: It might seem like an extra step, but that briny liquid brings amazing brightness and depth to the sauce.
Upside Down Potatoes: Always roast your potatoes cut side down first so they crisp up rather than stewing in the sauce later.
Rest Your Meat: After roasting, let the chicken rest a few minutes to keep it juicy — I promise, it’s worth it!
Use Bone-in, Skin-on Chicken: The skin adds great texture and that bone gives you flavor you just don’t get with boneless cuts.

How to Serve Chicken Scarpariello with Sausage and Potatoes Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I always go with fresh parsley chopped right over the top — it adds color and a hint of fresh earthiness. A wedge of lemon on the side is a must for me, too. That little squeeze of acid brings out all the sauce’s best notes and makes the dish feel lighter and brighter.

Side Dishes

Since the potatoes are part of the dish, I usually keep sides simple. Crusty Italian bread is perfect for soaking up extra sauce. Sometimes, a light green salad with a citrus vinaigrette helps balance the richness nicely. If you want to add pasta, plain spaghetti or linguine tossed in olive oil and garlic works beautifully.

Creative Ways to Present

For a dinner party, I’ve served this dish family-style on a large rustic board surrounded by little bowls of extra pickled peppers, lemon wedges, and fresh herbs. It’s colorful, inviting, and encourages sharing and conversation — plus, it looks incredible.

Make Ahead and Storage

Storing Leftovers

Leftovers are easy to store in an airtight container in the fridge for up to 3 days. I recommend separating the chicken from the potatoes if you can, to keep the potatoes from getting too soggy overnight.

Freezing

I’ve frozen this dish successfully — just cool everything completely before transferring to freezer-safe containers. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stovetop or in the oven.

Reheating

To reheat, I love using a skillet over medium heat with a splash of broth or water to loosen the sauce. This keeps the chicken juicy and revives the potatoes’ exterior. Oven reheating works too; cover loosely with foil to avoid drying out the meat.

Frequently Asked Questions:

Can I use boneless chicken for Chicken Scarpariello with Sausage and Potatoes Recipe?

Yes, you can use boneless chicken, but bone-in skin-on thighs provide more depth of flavor and juiciness. If you use boneless, just be careful not to overcook as the meat can dry out quickly.

What makes the sauce in Chicken Scarpariello special?

The sauce’s unique combination of pickled cherry peppers and their brine with red wine vinegar and white wine gives it a tangy, spicy punch that balances perfectly with the rich meats. This tangy brightness is what sets it apart from simpler chicken dishes.

How do I ensure the potatoes stay crispy?

Roasting the potatoes separately cut side down before adding them to the dish keeps them crispy. Adding raw potatoes directly to the sauce results in soggy, undercooked potatoes — a mistake I’ve made before, so roasting first is key!

Can I make Chicken Scarpariello with Sausage and Potatoes Recipe ahead of time?

Absolutely! You can roast the potatoes, cook and brown the chicken and sausage, and prepare the sauce ahead of time. Combine everything just before finishing it in the oven or reheat the full dish day-of for a quick meal.

Final Thoughts

Chicken Scarpariello with Sausage and Potatoes Recipe holds a special place in my weeknight-to-weekend rotation because it’s hearty, flavorful, and surprisingly simple. I love how it brings together bright, spicy, and comforting elements into one pan. If you give it a shot, don’t forget to let me know how it turns out — it’s a dish I genuinely feel proud to share with friends and family (and now you!).